Sous Vide Essentials Chunky Mashed Potatoes Food

SOUS VIDE MASHED POTATOES

Steps:

• Clean and peel your potatoes. Slice.
• Place all of your ingredients in a sous vide bag. Seal.
• The sealing process is a bit tricky because of the liquid. You want to suck as much air out as you can, but make sure to seal it just as the liquid is rising to the top. If you want to avoid this issue, you can freeze your milk in advance so you don't have to worry about the liquid. Pop in the frozen milk cubes when you're ready to seal.
• Sous vide at 195F for 90 minutes. Remove.
• If serving right away, mash your potatoes. You can mash them in the bag if you prefer or remove from bag and mash in a bowl.
• If you plan to freeze, squish the bag up to mix all of the ingredients and mash the potatoes a bit. Let the bag cool then place flat in freezer.

SOUS-VIDE CHEESY MASHED POTATOES

Steps:

• In a large pot or heatproof container, use a sous-vide machine to heat water to 194 degrees. Evenly divide potatoes and 1 1/2 teaspoons salt between two large reusable silicone sous-vide bags or resealable plastic bags. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until potatoes are completely tender, poking them several times to make sure, 1 1/2 to 2 hours. (Check the bag after 15 minutes; you may have to let out some steam.)
• As potatoes cook, add butter, Cheddar, sour cream, Parmesan, pepper and nutmeg to a large bowl. Add the hot potatoes and milk, and mash until the cheese melts and the mixture is as smooth as you like it, adding more hot milk if the potatoes seem dry. You can also use a potato ricer to rice the potatoes into the bowl before mixing with the cheese. Just make sure the potatoes and milk are hot, or the cheese might not melt.
• Taste and add more salt, if you like. Serve immediately, or transfer potatoes back to sous-vide bag to keep warm. Fold in chives just before serving.

SOUS VIDE MASHED POTATOES WITH GARLIC AND ROSEMARY RECIPE

Steps:

• Set your sous vide to 194 F / 90 C. Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag (I set my vacuum sealer to 25 seconds) and cook until the potatoes are tender, about 1.5 hours. Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them. If you have a potato ricer or food mill, now's a great time to use it. If you want a really over-the-top, super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve, using a plastic bench scraper. Whatever you do, DO NOT use a food processor, electric mixer, or blender - due to the starch in the potatoes, if you over mix the potatoes you'll end up with a gluey texture. Gently whisk the melted butter and milk (reserved from before) back into the mashed potatoes to get a smooth and creamy texture.